Like I already told you guys, the Instant Pot is quickly becoming the most used appliance in my kitchen. I have only had it a month and I kind of can’t remember how I lived without it.
It takes so much time out of the process of cooking which is great for a busy person like me! I work a full time job on top of all this stuff you see here so saving time to relax is a big deal to me.
So these baked potatoes are great because they take about half the time of a normal baked potato made in the oven.
To make these, wash your potatoes and pierce several times with a fork. This step will help the potato become light and fluffy and soft throughout.
Then you will get your Instant Pot ready. Pour one cup water in the bottom and insert the trivet. Place potatoes on top of trivet.
Be sure the Pot isn’t too crowded. I made two large ones because there are two of us but you could probably fit 4 medium potatoes at one time.
Put the lid on and be sure the vent is sealed. See picture below.
Cook for 22-25 minutes on the Pressure Cooker setting. I have read several recipes from others who do a significantly smaller cook time but for bigger potatoes you need a longer cook time to make them soft throughout. They will be able to be pierced easily with a fork when done and the inside will have a texture similar to a chunky mashed potato.
When the cook time is done, let the Instant Pot naturally release for 5 minutes before turning the seal to the venting position. Do this with an oven mit or towel because the steam will be HOT!
Serve with all your favorite toppings!!
We like sour cream, cheese, hot sauce and all sorts of other things.